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Started By
Message
speaking of spec gumbo...
Posted on 1/16/13 at 9:42 pm
Posted on 1/16/13 at 9:42 pm
have any of ya'll ever fried a whole goose like a turkey? if so, how did it do?
i'll hang up and listen
i'll hang up and listen
This post was edited on 1/16/13 at 9:44 pm
2
Posted on 1/16/13 at 9:55 pm to mack the knife
Couple weeks ago I took a whole speck, stuffed the breast with bacon and injected the whole bird with Cajun injector garlic creole marinade and stuck a beer in the cavity like a drunk chicken. Then fried it in one of those big easy oil less turkey fryers. Cooked till breast meat was 165 degrees. It lasted bout five minutes on the dinner table. Tasted great. It took bout 2 hours to cook.
Posted on 1/16/13 at 9:55 pm to mack the knife
quote:
i'll hang up and listen
Posted on 1/16/13 at 10:04 pm to NotFromTown
i've got three in the freezer from this year and i'm planning carefully. sounds like a good idea. thanks
Posted on 1/16/13 at 10:08 pm to mack the knife
good thinking. 
I still can't quite figure em out enough to be able to cook them whenever I want. Down to three already :omg:
I still can't quite figure em out enough to be able to cook them whenever I want. Down to three already :omg:Posted on 1/16/13 at 10:08 pm to mack the knife
Check out the Duck Ville Platte recipe in the Recipe Thread at the top of the Food Board. It's actually intended for specs. Increase the cook time to 3 hours. It's awesome.
Posted on 1/16/13 at 10:10 pm to OTIS2
quote:
OTIS2
quote:
Duck Ville Platte recipe
thanks
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